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Inside out sushi

So you want to know how to make inside out sushi? Good. Then you are in the right place.

The inside out sushi roll, also known as Uramaki, is more common in the U.S.A. than in Japan and is very popular in western sushi bars. What makes the inside out roll unique is the fact that rice is in the outside and the noriis on the inside, wrapping the filling. Therefore it is called the inside out roll.

how to make inside out sushi

1. “Wrapping the rolling mat”

Hoping you are using the “one side round and one side flat” rolling mat, and not the cheap kind with both sides round. Cover the rolling mat with a plastic wrap starting with the round side, and ending with it. Make about 2-3 full rounds of wrapping. After you are done wrapping, roll the mat to squeeze out all the air locked inside the wrapping. If needed – poke it with a toothpick to let the air out.

2. “Break point”

Take a nori sheet, and break it down the middle. If it does not break easily, it’s either old, or not such a good brand of nori to work with. Place the nori sheet on the rolling mat abut 5 cm from the edge, with the rough side of the nori facing upwards.

3. “The turn over”

Get both your hands wet and make a ball of rice, using about a handful of rice (you can always add more rice later, but drawing out rice is a bit complicated once you’ve put it on the nori). Place the ball of rice in the middle of the nori and start spreading the rice, pressing it down gently, until it is equally spread along the nori sheet. You should now have a 1cm high, equal layer of rice on top of the nori. If needed, add some more rice – just remember to keep it even. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.

4. “Can you fill this?”

Now it’s time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on.. allow yourself to get wild on this matter)..

5.”Commence the rolling sequence”

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

6.”Continue the rolling sequence”

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.

7. “And….cut!”

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll – that’s your call.